Biscoff White Chocolate Oatmeal Cookies.

Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

Soft & chewy oatmeal cookies made with Biscoff spread and white chocolate. No mixer required! sallysbakingaddiction.com

If you’re looking for that perfect cookie to “wow” the crowd this holiday season – or any time of year – these humble little cookies are your answer. While they may look completely innocent, they are anything but! They’re full of flavor, texture, and chew.

I recently offered to make the entire dessert spread for my friends Kristen & Seth’s engagement party. I made pumpkin cupcakes, peanut butter/chocolate cookies (they’re PB-chocoholics like me), cake batter blondies, and today’s cookies. I was told that these cookies were the best. And that says a lot when served next to cake batter blondies!

See a photo of the dessert spread here and my friend Kristen and I here. Kristen was my roomie at Loyola college.

Soft & chewy oatmeal cookies made with Biscoff spread and white chocolate. No mixer required! sallysbakingaddiction.com

Let’s discuss todays cookie recipe. Are you a fan of Biscoff spread? I completely love the stuff with apples, bananas, and combined with Nutella as a toast-topper.

For those of you not familiar with Biscoff spread – it’s a creamy, vegan, nut-free spread with the consistency of peanut butter. It’s available at most major grocery stores; Trader Joe’s also sells a version called “cookie butter,” but I find the original Lotus brand to be the creamiest. Crunchy Biscoff spread is available too! Dee-lish.

Biscoff spread is made from Biscoff Cookies (called Speculoos Cookies in Europe). It tastes like spreadable graham crackers with a hint of gingersnap cookie and all sorts of brown sugar flavor. All of my favorite things in one.

Umm did you read that? Spreadable graham crackers. (!!!)

Biscoff White Chocolate Oatmeal Cookies | sallysbakingaddiction.com

You’ve actually seen these cookies on my blog before, but different. Have you tried my Peanut Butter Cup Oatmeal Cookies yet? You should. Readers love them! They are made with melted butter, peanut butter, oats, and peanut butter cups. I used roughly the same recipe today, but I switched out the peanut butter for Biscoff and the peanut butter cups for white chocolate.

Let’s break some things down so you can become a Biscoff cookie master.

If you like chewy cookies, you’re in luck. Today’s cookies are the epitome of chew! The reason for all the chew are the oats and the melted butter. I love to use melted butter in some of my cookie recipes. Not only is it easier than creaming butter, but it provides a ton of chew. Because you are using melted butter, you won’t need to lug out that heavy mixer! That’s right, no mixer is required today.

The cookies are sweetened purely from brown sugar and Biscoff spread. My peanut butter version contains white sugar, but I cut that out completely and used all brown sugar to pair with the brown sugary Biscoff. The brown sugar will give each cookie a tender, moist consistency – something not all oatmeal cookies have!

Soft & chewy oatmeal cookies made with Biscoff spread and white chocolate. No mixer required! sallysbakingaddiction.com

A very crucial note about the oats to use in these cookies:

You need quick oats. Finely ground quick oats, not whole rolled oats. I know it’s very confusing! Basically, old-fashioned whole oats are the thickest rolled oats. They maintain their shape in water/milk when making oatmeal. Quick oats (right next to the whole oats in the grocery store) have been pressed thinner than rolled oats. They retain less of their texture when cooked. You need quick oats in this cookie recipe because they are more powdery and will act more like a flour to bind the wet ingredients. Please see note in the recipe for more information.

The cookie dough is very easy to work with. It’s quite thick and heavy, which is the reason I don’t chill it. When testing this recipe, I found that chilling the dough prevented the cookies from spreading at all. They were mounds of dough in the oven. So let’s avoid the extra time that dough chilling takes and bake the cookies right away.

I prefer to use a giant cookie scoop for these oatmeal cookies. In fact, I prefer to use my cookie scoop for all of my oatmeal cookie recipes.  It produces a perfectly round scoop for the texturized dough. My OXO large cookie scoop is very affordable.  It holds 3 Tablespoons of dough for each cookie round. Yes, these cookies are huge.

Biscoff White Chocolate Oatmeal Cookies | sallysbakingaddiction.com

I used a combination of white chocolate chunks and chocolate chips for my cookies. I simply chopped up a Ghirardelli white chocolate bar and threw that into the dough along with chocolate chips.

Want to know a little secret of mine to make your cookies look fabulous?

Save a few white chocolate chips/chunks for after the cookies bake. Once your cookies come out of the oven, press a few chips/chunks into the top of the cookies.

Biscoff White Chocolate Oatmeal Cookies | sallysbakingaddiction.com

Pressing the white chocolate chunks/chips into the cookies will allow them to slightly melt down and stick to the top of the cookie.

This little trick will make the tops of your cookies extra pretty. I needed pretty cookies to serve at the engagement party! People eat with their eyes, right?

Soft & chewy oatmeal cookies made with Biscoff spread and white chocolate. No mixer required! sallysbakingaddiction.com

These cookies are SO quick! You aren’t lugging out your heavy mixer and you’re not chilling the cookie dough. A mere 5-10 minutes to whip up the cookie dough and shape into balls. A snappy 10-12 minutes in the oven. Allow to slightly cool and boom! 30 minutes later you can be eating a warm, brown sugary, buttery Biscoff cookie.   

If you’re a Biscoff lover, make sure you check out my two favorite recipes using Biscoff spread below. If you have any recipes using Biscoff spread, please share. I am all about this graham cracker-y spread right now!

Soft & chewy oatmeal cookies made with Biscoff spread and white chocolate. No mixer required! sallysbakingaddiction.com

PS: Feel free to leave out the white chocolate chips!

Chewy, soft-baked oatmeal cookies with Biscoff spread. No mixer required! Recipe at sallysbakingaddiction.com

 

PrintPrint SaveSave

Biscoff White Chocolate Oatmeal Cookies

Soft & chewy oatmeal cookies made with Biscoff spread and stuffed with sweet white chocolate. No mixer, no dough chilling, so easy!

Yield: 16 cookies

Prep Time: 10 minutes

Total Time: 30 minutes

Ingredients:

  • 3/4 cup (95g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (115g) unsalted butter, melted (or salted)
  • 3/4 cup (150g) dark brown sugar (or light brown)
  • 1 large egg
  • 1/2 cup (194g) Biscoff spread (creamy or crunchy)
  • 2 teaspoons vanilla extract
  • 2 cups (160g) quick oats*
  • 1 and 1/2 cups (270g) white chocolate chips or chunks

Directions:

Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

Toss the flour, baking soda, baking powder and salt together in a large bowl. Set aside.

In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the Biscoff until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. Fold in the oats and 1 and 1/4 cups white chocolate, reserving the remaining 1/4 cup for later. The cookie dough will be thick and heavy.

Roll the dough into balls, about 3 Tablespoons of dough each. I highly suggest using a cookie scoop to make it easier. Place 8 balls of dough onto each cookie sheet.
Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining white chocolate chips/chunks into each cookie as described above in the post. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Cookies stay soft and fresh for 7 whole days at room temperature. Baked cookies and/or cookie dough balls may be frozen up to 3 months.

*Note about the oats:

Do not use old-fashioned style oats (aka whole oats) in this cookie recipe.

You need quick oats, which are more finely ground (and smaller) whole oats. I usually only keep whole oats in my pantry. When I need quick oats, I pulse whole oats in the food processor or blender 4-5 times to make homemade quick oats

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

If you like today’s cookies, make some of these favorites next. :)

Peanut Butter Cup Oatmeal Cookies

Peanut Butter Cup Oatmeal Cookies

 

Biscoff White Chocolate Blondies

Biscoff White Chocolate Blondies

 

Chocolate Chip Cookie Granola Bars

Chocolate Chip Cookie Granola Bars

 

Homemade Little Debbie Oatmeal Creme Pies

Oatmeal Creme Pies by sallysbakingaddiction.com

 

Oatmeal Lemon Creme Bars

Oatmeal Lemon Cream Bar

 

Oatmeal Raisinet Cookies

Oatmeal Raisinet Cookies

 

 

 See all white chocolate recipes.

 See all biscoff recipes.

 

 

   

102 Responses to “Biscoff White Chocolate Oatmeal Cookies.”

  1. #
    1
    Liz @Life Made Sweetposted November 20, 2013 at 9:44 am

    These cookies look to die for and now I am running out to the store in my PJ’s to buy some biscoff spread. I’ve tried the TJ’s cookie butter but if you say the original is better well then I gotta try it!!! I’m kinda of addicted!

    Reply

    • Sallyreplied on November 20th, 2013 at 12:22 pm

      I’m glad I’m not the only one who goes to the store in PJs!

      Reply

      • Liz @ Life Made Sweetreplied on November 20th, 2013 at 1:20 pm

        Haha girl you have NO idea how often I am out and about in my PJ’s!!! It’s probably not good considering you never know who you might run into :) Oh well……

  2. #
    2
    Karlyposted November 20, 2013 at 9:52 am

    Love these, Sally! Anything with Biscoff and I’m in!

    Reply

  3. #
    3
    Cate @ Chez CateyLouposted November 20, 2013 at 10:34 am

    Wow, these beat cake batter blondies and choco pb cookies?! I need to try them! They look delicious, and I have a jar of cookie butter in my pantry that I’ve been meaning to use for baking!

    Reply

  4. #
    4
    Colleen @ What's Baking in the Barbershop?!posted November 20, 2013 at 10:38 am

    Biscoff and white chocolate is totally a match made in heaven! Definitely going to keep this recipe in mind for the holidays! I’ve become obsessed with biscoff/speculoos ever since our honeymoon in Belgium. It was everywhere there!

    Reply

    • Sallyreplied on November 20th, 2013 at 12:20 pm

      Honeymoon in Belgium. Now that sounds pretty spectacular Colleen!

      Reply

  5. #
    5
    Laurenposted November 20, 2013 at 10:41 am

    I love the consistency and taste of Biscoff spread. I swear I could eat the whole jar in one sitting! And I love the use of quick oats in recipes as a flour because you still get the little chew factor in the cookie without it being like an oatmeal cookie!

    Reply

    • Sallyreplied on November 20th, 2013 at 12:09 pm

      Sometimes I have to hide the jar from myself because I can’t stop eating it. With just a spoon. It’s so dangerous!

      Reply

  6. #
    6
    Allysonposted November 20, 2013 at 11:06 am

    These look delicious and who doesn’t love easy? We just tried your biscoff blondies and my boys devoured them! I resisted cookie butter just as long as I possibly could…now the sweet surrender, hahaha. This is next on the list! Thank you!

    p.s.: Fellow Loyola College Alum here – Go Hounds!

    Reply

    • Sallyreplied on November 20th, 2013 at 12:08 pm

      I’m so happy you and your boys love the blondies. They’re one of my favorites and bonus (!!) – they’re so easy! Yes, go hounds!!

      Reply

  7. #
    7
    Yankee Kitchen Ninja (Julianne)posted November 20, 2013 at 11:16 am

    Yah yah yah! You are making my week with all this Biscoff love!!

    Reply

  8. #
    8
    Janeposted November 20, 2013 at 11:21 am

    Hi Sally! I so want to make these right now!! I never heard of Biscoff spread…where would I find that in the grocery store? Also, can you freeze this dough?

    Thanks so much!

    XO,
    Jane

    Reply

  9. #
    9
    Gloria // Simply Gloriaposted November 20, 2013 at 12:10 pm

    This is too funny…I was actually making a similar recipe last night. I had out the biscoff and the pb out and opted for the pb. I did the white chocolate chips too. Now, I’m definitely going to have to make these of yours!

    Reply

    • Sallyreplied on November 20th, 2013 at 12:22 pm

      Great minds think alike! And Gloria, I love peanut butter and white chocolate together. =)

      Reply

  10. #
    10
    Mallory @ Because I Like Chocolateposted November 20, 2013 at 12:17 pm

    I have never actually seen Biscoff spread here in Canada. I will have to look for it!

    Reply

  11. #
    11
    Averie @ Averie Cooksposted November 20, 2013 at 12:22 pm

    I love Biscoff and cookie butter and the whole flavor profile is right up my alley! I made some bars similar to these in early 2013…oats, white chocolate, and I also used Raisinettes. They recipe never took off but gosh, they were good and I know your cookies have got to be so good! Love that you used both chips and chunks and yes to hand-pressing a few chips and chunks onto the top for the wow factor. And I love your 3 tbsp of dough scoop. I have all sizes of scoops and it’s impossible to create bakery-style (or just bigger than average) cookies, without using at least 3 tbsp of dough. I don’t even consider that that big anymore…LOL Pinned

    Reply

  12. #
    12
    Jocelyn (Grandbaby Cakes)posted November 20, 2013 at 12:25 pm

    You truly never fail me when it comes to cookies! Or ever !

    Reply

  13. #
    13
    Beth @ bethcakesposted November 20, 2013 at 12:32 pm

    Someone at my office brought white chocolate chip oatmeal cookies to work the other day, and they were good but they did not have Biscoff in them! I’ve never been a huge fan of oatmeal cookies, but the ones I had the other day totally change my mind. These cookies look like they have the perfect texture! I love your description of “the epitome of chew,” haha. :)

    Reply

    • Sallyreplied on November 20th, 2013 at 4:03 pm

      I’m happy you have converted into an oatmeal cookie lover, Beth. =) You need to try these!

      Reply

  14. #
    14
    Celineposted November 20, 2013 at 12:58 pm

    Where could one find Biscoff spread, or cookie butter, in Canada???

    Reply

    • Sallyreplied on November 20th, 2013 at 4:00 pm

      You could try Amazon.

      Reply

  15. #
    15
    Karissa @ Sweet as a Cookieposted November 20, 2013 at 1:30 pm

    I was just thinking about making a recipe using Biscoff. These cookies look amazing!

    Reply

  16. #
    16
    Laura@baking in pyjamasposted November 20, 2013 at 1:45 pm

    I used biscoff spread recently some blondies and the flavour was amazing. I bet these taste amazing too!

    Reply

  17. #
    17
    Desireeposted November 20, 2013 at 1:49 pm

    I’m so excited to try these! Your Biscoff Blondies are one of my favorite desserts EVER!

    Also, for those of you having trouble finding Biscoff in the grocery store, it’s on Amazon, too!!

    Reply

    • Sallyreplied on November 20th, 2013 at 3:59 pm

      Thanks Desiree!

      Reply

  18. #
    18
    Abby Hposted November 20, 2013 at 3:19 pm

    I made your Biscoff white chocolate blondies LAST night and they are so delicious! I will definitely have to try this oatmeal cookie version because oatmeal cookies are my favorite :) Thank you!

    Reply

    • Sallyreplied on November 20th, 2013 at 3:57 pm

      How perfect. I’m glad you loved the blondies Abby!

      Reply

  19. #
    19
    Katrina @ Warm Vanilla Sugarposted November 20, 2013 at 3:38 pm

    Mmm biscoff cookies are soooo good! And the white chocolate-oatmeal combo is such a fab idea! Yum!

    Reply

  20. #
    20
    Caleyposted November 20, 2013 at 3:39 pm

    I’ve been on a business trip, and I came home to see these! It’s like a welcome-home present, because I’m all about Biscoff and white chocolate! :D Oatmeal cookies are always so delicious too, so this looks like an amazing recipe! Thanks, Sally!

    Reply

    • Sallyreplied on November 20th, 2013 at 3:57 pm

      I know how much you love biscoff Caley!

      Reply

  21. #
    21
    Georgia @ The Comfort of Cookingposted November 20, 2013 at 5:15 pm

    Can you believe I’ve never had Biscoff?! I can only imagine how much more amazing these cookies would look if I even knew what it tasted like, ha! That’s gotta change – and stat! Great recipe, Sally!

    Reply

    • Sallyreplied on November 20th, 2013 at 7:14 pm

      You need to try it Georgia. And by the way, a HUGE CONGRATS! xoxo

      Reply

  22. #
    22
    Taylor @ FoodFaithFitnessposted November 20, 2013 at 6:50 pm

    I literally JUST had my first Biscoff cookie about 2 weeks ago, and I died. I have been seeing the spread around and have been pondering picking some up. Doing it! These look fab Sally!

    Reply

    • Sallyreplied on November 20th, 2013 at 7:13 pm

      Yeah! Buy it, Taylor. You won’t be disappointed!

      Reply

  23. #
    23
    Kathyposted November 20, 2013 at 7:13 pm

    Well, I’m dying to make these, so, one issue. Where does one get Biscoff? I have never seen in it Canada. Any ideas?

    Reply

    • Sallyreplied on November 20th, 2013 at 7:26 pm

      I know it’s available on Amazon.

      Reply

      • Kathyreplied on November 20th, 2013 at 7:39 pm

        Awesome, thanks. Will be in FLA in a week, I will look for it there and bring a supply back with me. I don’t think I’ve seen it before in a grocery store. I will scout it out. Thanks

  24. #
    24
    Saraposted November 20, 2013 at 7:18 pm

    Am I the only person who has never had Biscoff anything before? I don’t think I’ve ever even seen it in the stores! I am so excited to go scour my local supermarket for this stuff to make these. Could they look any more delicious, honestly? (Your resident Friends lover & Chandler Bing enthusiast, back commenting again of course!)
    Thanks again!
    Sara

    Reply

    • Sallyreplied on November 20th, 2013 at 7:26 pm

      Hey Sara! No you’re not the only one. It’s not incredibly popular like Nutella or peanut butter.

      Hi I’m Chandler, could I be wearing any more clothes?! =)

      Reply

  25. #
    25
    Laura (Blogging Over Thyme)posted November 20, 2013 at 7:59 pm

    These look amazing!! I’ve only had Biscoffs on Delta :) and never tried the spread, but it sounds so dangerous. Love all the texture on top!

    Reply

  26. #
    26
    Alaposted November 20, 2013 at 8:54 pm

    I’m going to have to start marathon-baking one of these days to keep up with all the bookmarked tabs under my Recipe folder :) a good chunk of them are yours! These look fabulous. Have you tried stuffing a spoonful of Biscoff spread into the middle of the dough and then mounding some more dough on top to cover it? TO DIE FOR. It creates this soft, gooey center that has kept my Biscoff cookies chewy and soft for forever. Recipe here for my personal favorite (but I’ll have to try yours and see now! hee): http://wallflourgirl.wordpress.com/2013/06/20/best-biscoff-chocolate-chip-cookies/ I also find it works wonderfully to keep blondies the chewiest things ever: http://wallflourgirl.wordpress.com/2013/09/17/best-chewy-biscoff-cookie-butter-chocolate-chip-blondies/ Enjoy, and thanks as always, girl!

    Reply

    • Sallyreplied on November 21st, 2013 at 12:02 pm

      I have to try a Biscoff stuffed cookie, Ala! What a great suggestion. Thank you for the links!

      Reply

  27. #
    27
    Laura (Tutti Dolci)posted November 20, 2013 at 10:01 pm

    These cookies look so good, love the biscoff + white chocolate!

    Reply

  28. #
    28
    Gaelleposted November 20, 2013 at 10:14 pm

    No way! I can’t believe it, a recipe out of Biscoff, this will be my next one to make! I am from Belgium, and Speculoos is the only cookie I grew up with of course, our national proud now exported! When I was a kid there was only the speculoos cookie. (BTW thank you so much for mentioning the real name – it makes a Belgian lady happy that Americans know the real name of what exported product they are eating ;). A few years back they started making the paste and ice cream out of it. And now they also cover the cookies with chocolate. I’m so happy that I can find this all in the US now, I would have been very sad without my favorite flavor in the world. Have you tried to dip the cookie in your coffee (I mean the original harder cookie), soooo delicious!
    Anyways, I started a blog too – don’t look at it yet – I am a beginner and have no clue whatsoever of what I am doing, but I just read your series and there is no way around, I will have to learn to use the M on my dslr ;).

    Reply

    • Sallyreplied on November 21st, 2013 at 11:59 am

      Congrats on your new blog, Gaelle! And I’m happy you love Biscoff spread (yes, Speculoos!) as much as I do. :) Chocolate covered Speculoos cookies sound incredible!

      Reply

  29. #
    29
    Tieghanposted November 20, 2013 at 10:18 pm

    I have still never had Biscoff. I feel like I keep saying this. I need to just order some already! These cookies look to die for. I love oatmeal cookies of any kind and they are perfect since my mixer just broke! Love the white chocolate too!

    Reply

    • Sallyreplied on November 21st, 2013 at 11:54 am

      Tieghan! Do yourself a favor and try Biscoff! And your mixer – I think I would cry. I hope you can get a new one soon!

      Reply

  30. #
    30
    Jennposted November 20, 2013 at 10:21 pm

    Still haven’t tried Biscoff – I really need to get on that. These cookies look so tasty.

    Reply

  31. #
    31
    Amyposted November 20, 2013 at 11:35 pm

    We don’t have Biscoff spread here in Australia! I guess I’ll have to try and see if one of the specialty shops in the city sells it…
    I’m off on a Biscoff hunt! Especially so I can make these delicious looking cookies :)

    Reply

    • Sallyreplied on November 21st, 2013 at 11:52 am

      I hope you can find it, Amy! Let me know if you try these cookies.

      Reply

  32. #
    32
    Michelleposted November 21, 2013 at 12:25 am

    We don’t have biscoff here either, and I hate to think of the cost of importing it. But I am getting really tempted. Until then, is peanut butter the same consistency? Could I sub it in most biscoff recipes?

    Reply

    • Sallyreplied on November 21st, 2013 at 11:52 am

      “Could I sub it in most biscoff recipes?” – it really depends on the recipe. You can use PB instead of biscoff here, though. Same amount.

      Peanut butter is creamier.

      Reply

  33. #
    33
    Chung-Ah | Damn Deliciousposted November 21, 2013 at 2:11 am

    I LOVE biscoff and cookie butter from TJ’s. I think I have a jar or two to use up. And how did you know that I’m such a sucker for oatmeal cookies?!

    Reply

  34. #
    34
    Becca @ Crumbsposted November 21, 2013 at 4:36 am

    BIscoff spread sounds so good!! Will have to keep a look out for that stuff =)

    Reply

  35. #
    35
    Jenniferposted November 21, 2013 at 7:31 am

    I have seen Biscoff at more stores recently. The Trader Joes Cookie Butter is similar but a little sweeter. I think they sell Biscoff at Market Street in Texas and possibly World Market. Now…off to make these!

    Reply

    • Sallyreplied on November 21st, 2013 at 11:47 am

      Hope you enjoy them, Jennifer!

      Reply

  36. #
    36
    Julie @ Table for Twoposted November 21, 2013 at 8:10 am

    This is definitely perfect for the holidays! Biscoff reminds me of gingersnaps and gingersnaps remind me of the holidays :) great looking cookie! I love how puffy it looks and it looks like it’s got some good chew! Chewy cookies are my favorite :) I have a whole jar of Biscoff creamy and Biscoff crunchy sitting in the pantry (I know, I can’t believe I haven’t devoured it yet)…so these cookies need to go on my cookie list!

    Reply

    • Sallyreplied on November 21st, 2013 at 11:47 am

      I LOVE the crunchy biscoff! Julie, you have to bake something with your biscoff stash in the next month. Maybe like a biscoff swirled cheesecake bar? :D

      Reply

  37. #
    37
    Erinposted November 21, 2013 at 8:26 am

    Uh, yum! Biscoff + anything = a major win. These look delicious. And I love that there is no mixer or chilling… sign me up! :)

    Reply

  38. #
    38
    Audreyposted November 21, 2013 at 8:58 am

    I know I need to stop commenting on every post xD, but I’m at school right now and all I want to do is go home and make these. I keep googling whether or not Biscoff literally has something in it that makes it addictive, but I get nothing. I guess I just lack self-control. Have a great day!

    Reply

    • Sallyreplied on November 21st, 2013 at 11:46 am

      Audrey, I am convinced they put something into biscoff to make it so darn addicting. :) Thanks for all the comments!

      Reply

  39. #
    39
    Valarieposted November 21, 2013 at 9:10 am

    I made two batches of your peanut butter cup oatmeal cookies for our snack day at the office yesterday. They were gone by 9:30. Breakfast of champions!!!

    Reply

  40. #
    40
    Mercedesposted November 21, 2013 at 9:34 am

    It’s been too long since I’ve had Biscoff! Yum, these cookies look so perfect and I know I could not eat just one!

    Reply

  41. #
    41
    Janineposted November 21, 2013 at 11:47 am

    Biscoff is like heaven in bottle!! I’m so glad you did this recipe. I have one question though, how do you determine the freshness period of what you bake?

    Reply

    • Sallyreplied on November 21st, 2013 at 12:01 pm

      All of my cookies are generally the same. As for other recipes, I am a little safe when it comes to the freshness and usually only suggest keeping homemade items for a few days. It really depends on the recipe and how long they’ve stayed fresh in my kitchen.

      Reply

  42. #
    42
    Kaylaposted November 21, 2013 at 12:07 pm

    How would regular or dark chocolate chips work in this recipe? I absolutely adore biscoff spread and ALL of your recipes..I just don’t care for *white* chocolate!

    Reply

    • Sallyreplied on November 21st, 2013 at 1:47 pm

      Any chocolate chip would work in these cookies. Use your favorite. Enjoy, Kayla!

      Reply

  43. #
    43
    Nancy P.@thebittersideofsweetposted November 21, 2013 at 2:13 pm

    I am a huge biscoff fan! Some people either love it or hate it. I am definitely one of those who love it!

    Reply

  44. #
    44
    Jess @ On Sugar Mountainposted November 21, 2013 at 5:45 pm

    Biscoff in my oatmeal cookies?! YES PLEASE! All of the flavors happening in these cookies need to be in my life immediately. :D

    Reply

  45. #
    45
    Londonposted November 22, 2013 at 2:01 am

    Sally! What is your deal? Are you DELIBERATELY trying to send me to fat camp? Cause that’s exactly where this is headed. I just made these HEAVENLY cookies tonight and oh my land, are they SPECTACULAR. I’ve been avoiding buying/tasting/trying any sort of cookie butter because I just knew it would end in my ultimate demise (and a pair of stretch pants). But thanks to this recipe, my willpower finally broke and I bought the Lotus Biscoff spread recommended. Um, scrumptious?

    PRO TIP for other Sally Addicts: Check the organic/natural section of your grocery store for biscoff spread/cookie butter if you can’t find it in the regular baking aisle.

    Sally, you goddess, you’ve done it again! This recipe is the bee’s knees and I’ll definitely be making it again. In fact, I’m whipping up another batch tomorrow to throw in the freezer for the holiday season. I’m going to be the talk of the town! (Or as big as the town… hard to say which way that’s going to go.)

    Reply

    • Allysonreplied on November 22nd, 2013 at 10:21 am

      I couldn’t agree more with what London just wrote! I like TJ’s Speculoos better than Biscoff cookies so I used their cookie butter for the blondies. BUT, made a point to get the Biscoff butter for this recipe and OMG, it is way better tasting! NOW i get why it’s so so so dangerous!!

      My cookies spread like crazy, but that’s happened quite a bit lately – I’ll have to get a thermometer to see what’s happening in there. :/ Even so, they are amazingly good! (I don’t even like white chocolate) I made them to “test” for our holiday baking and this is going in our neighbors’ cookie bundles plus Christmas Day desserts!

      Another tip for those who can’t find this heavenly spread – It’s not just in stores like Whole Foods these days, even Shop Rite had it in their peanut butter section – but it was with the alternative butters a bit further down the aisle. I miss baking with PB even four yrs after my son was diagnosed with allergies, so this is quite the treat for me.

      Thank you!

      Reply

      • Sallyreplied on November 22nd, 2013 at 11:13 am

        Hey Allyson! I definitely suggest looking into an oven thermometer. Mine accurately controls my oven – which is typically much hotter than what the dial states. At least 25-50 degrees at times. It’s so finicky! Anyway, I like Biscoff better than cookie butter too. Creamier!

    • Sallyreplied on November 22nd, 2013 at 11:25 am

      Very happy you enjoyed these cookies London! They are a great freezer cookie to always have on hand. =)

      Reply

  46. #
    46
    Dinaposted November 22, 2013 at 9:36 am

    they look yummy!

    Reply

  47. #
    47
    Amyposted November 22, 2013 at 10:54 pm

    I still have yet to buy my first jar of Biscoff spread! Mainly because I know I’d have zero self-control… It’s already hard enough with a jar of both PB and Nutella in my pantry!

    I love how oat-y your cookies look Sally! Most recipes just don’t contain quite enough for me. That’s a great tip about the chopped white chocolate bar too; I need to remember that!

    You’re so sweet to bake the entire dessert spread at their engagement party! Everyone must have been raving about your treats all night. :)

    Reply

    • Sallyreplied on November 23rd, 2013 at 11:30 am

      Biscoff is very, very dangerous to have around. ;) But Amy, I know you’d love it.

      Baking for the party was so fun! I got to set up the table too and I brought lots of confetti to throw all over the table top around the desserts. It was cute!

      Reply

      • Amyreplied on November 23rd, 2013 at 4:30 pm

        Aww that sounds so pretty and festive! Definitely a Sally touch — sprinkles in the form of confetti! :) Maybe someday you’ll become a party planner. Or a dessert caterer!

  48. #
    48
    katieposted November 23, 2013 at 8:50 am

    You had me at biscoff! These look and sound amazing!

    Reply

  49. #
    49
    Annieposted November 24, 2013 at 11:18 am

    Oatmeal cookies with speculoos?! I live in the Flemish region of Belgium, where speculoos reigns king, so I’m going to have to make these. Sally, your recipes are the best!

    Reply

    • Sallyreplied on November 24th, 2013 at 12:52 pm

      Thank you Annie. And let me know if you try them!

      Reply

  50. #
    50
    krissywposted November 25, 2013 at 12:16 pm

    I made these w my 3 yr old daughter last night. Just wanted something quick and easy to whip up BC I also have a 1 yr old getting into everything. These were perfect. After dinner we all had them warm from the oven and the whole batch is about gone. Thank you for the recipe.

    Reply

    • Sallyreplied on November 25th, 2013 at 4:21 pm

      So happy you all enjoyed my cookies, Krissy. Thanks for reporting back!

      Reply

  51. #
    51
    Laura Dembowskiposted November 26, 2013 at 9:05 pm

    Stirring a little Biscoff into my oatmeal in the morning is my favorite pick me up. I know I would just love these cookies!

    Reply

  52. #
    52
    Kaelaposted November 30, 2013 at 12:12 am

    Sally- I’ve made quite a few of your recipes and although none of them disappoint, they do not even compare to these cookies! I don’t think ill ever be able to eat a regular oatmeal cookie again! It just tastes so much better with Biscoff spread… And who would’ve ever thunk?! My mom and I have been baking these cookies, as well as your chocolate chunk cookies, all night so that we can give them out at our Christmas tree farm. I’m so happy to be sharing this goodness with others! And Thank you for creating such goodness! Happy holidays! :-)

    Reply

  53. #
    53
    Debraposted December 1, 2013 at 4:43 pm

    Just made these today & added dried cranberries too!! So delish :0)

    Reply

    • Sallyreplied on December 1st, 2013 at 5:16 pm

      YUM! I need to try that next.

      Reply

  54. #
    54
    Christineposted December 2, 2013 at 1:40 pm

    You say to whisk in the Biscoff…are you melting it first?

    Reply

    • Sallyreplied on December 2nd, 2013 at 2:17 pm

      No, the biscoff will smooth out as you whisk it with the warm butter/sugar.

      Reply

      • Christinereplied on December 9th, 2013 at 12:10 pm

        I made these over the weekend and they could not have been easier or more delicious. Like head-explodingly delicious. But…had a disaster. Got 6 cookies into the oven and walked out of the kitchen for ONE minute. Came back and my cat was IN the dough eating away. I had to throw the rest out. Big sad…but maybe for the best as I am not sure I wouldn’t have eaten the entire batch over the weekend!

        • Sallyreplied on December 9th, 2013 at 1:30 pm

          Oh goodness! I hope your cat didn’t get sick or anything. My dog Jude has never gotten into raw dough but he loves to grab cookie crumbs before I can get to them. Happy you loved the cookies you were able to save before the cat jumped in!

  55. #
    55
    Christineposted December 2, 2013 at 3:33 pm

    Ahh, makes sense! Thanks so much! I think these are this weekend…unless you post something more tempting in the interim. :-)

    Reply

  56. #
    56
    Sonjaposted December 8, 2013 at 4:24 pm

    I’m doing a fun cookie countdown until my daughter comes home from college for winter break. It’s gonna be the 12 Days til Cortney. This cookie is starting off my 12 days of baking to share with friends and family until she gets home :). I LOVE your site. Everything is incredibly delicious and easy :) Thanks so much for sharing your wonderful recipes!

    Reply

    • Sallyreplied on December 8th, 2013 at 5:42 pm

      Love the “12 days til Cortney” Sonja! Such a fun way to get excited. So happy you’ll be making these. Have a very special time with your daughter this holiday season!

      Reply

  57. #
    57
    Ericaposted December 16, 2013 at 12:01 am

    I am also Biscoff obsessed right now, and eat it on an english muffin with sliced bananas for breakfast most days. I have also made Biscoff Rice Crispy Treats and they were pretty yummy! I’m trying to decide if I should make your Biscoff Blondies or these cookies, but I’ll probably just end up making both!

    Reply

    • Sallyreplied on December 16th, 2013 at 9:13 am

      Biscoff Rice Krispie Treats and your biscoff english muffin breakfast both sound so good Erica! Let me know if you try these cookies or the blondies.

      Reply

  58. #
    58
    Kateposted February 23, 2014 at 9:35 am

    Biscoff spread is a recently new addition to the toast topping line up in UK supermarkets. And I had to buy a jar today when it was 1/3 off..
    I had seen this recipe the other day- I LOVE your website- and figured when better time to try it..
    I couldn’t stop myself from licking every spoon and bowl clean after I’d put the cookies in the oven.
    Yes they’re sweet, yes they’re gooey and oh YES they’re delicious!!
    Perfect Sunday afternoon bake.
    Thanks Sally!

    Reply

    • Sallyreplied on February 23rd, 2014 at 10:31 am

      Happy you love these cookies, Kate! Thanks so much for reporting back. I love biscoff spread!

      Reply

  59. #
    59
    Kimposted April 7, 2014 at 7:39 am

    Hi Sally. Can I just use normal peanut butter in this recipe? If yes, should it be smooth or can I use crunchy peanut butter? Also, what would happen if I used whole oats rather than quick oats? I have a tub of oats at home but removed them from the original box and so I have no idea what they are. Thanks.

    Reply

    • Sallyreplied on April 7th, 2014 at 6:13 pm

      Hi Kim! Yep, regular pean ut butter would be just fine. You can use smooth or crunchy – I typically use smooth. You need quick oats, which are more finely ground (and smaller) whole oats. When I need quick oats, I pulse whole oats in the food processor or blender 4-5 times to make homemade quick oats. So you can do that with what you have.

      Reply

  60. #
    60
    annaposted April 16, 2014 at 11:43 am

    Hi Sally! Would I be able to use this recipe instead of cookies and make cookie bars?

    Reply

    • Sallyreplied on April 16th, 2014 at 5:53 pm

      Yes – a 8×8 or 9×9 baking pan would be the right size. I’m unsure of the exact baking time though – about 25-30 minutes.

      Reply

Leave a Comment